Tangy Tomato and Cucumber Salad

This is a simple salad but oh-so-good. The pucker of the vinegar, the heat of the jalapeño, the cool of the cucumber and the sweet of the just-a-touch of sugar hit pretty much every taste sensation out there. There’s even a little soy sauce to curb your umami craving. In summer, when the cukes and tomatoes are plentiful, I can make this salad and then gobble it up. Then make and gobble again. And again.

Makes 4-6 servings

Ingredients

1 pound heirloom tomatoes, diced

1 cup cucumber, peeled and diced

1/2 cup red onion, diced

1 small jalapeño, minced

1/3 cup cilantro or parsley, minced

1/2 tsp. fine sea salt

1 Tbsp. soy sauce

1 Tbsp. rice vinegar

2 tsp. extra virgin olive oil

1½ tsp. granulated sugar

Instructions

Gently toss together tomatoes, cucumbers, onion and jalapeño. Set aside.

Stir salt, soy sauce, vinegar, olive oil and sugar in a small bowl until sugar dissolves.